Save to your scrapbook
Martha's lemon & lime marmalade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 5 x 454g jars
450g unwaxed lemons (about 4)
375g unwaxed limes (about 6)
1.4kg granulated sugar
You will also need
Large preserving pan or very large saucepan
Large square of muslin or cheesecloth
5 x 454g sterilised jam jars with lids
1. Place the lemons and limes into a colander and set over the sink. Boil a kettle full of water and pour over the fruit to remove any wax or coatings from the skins.
2. Slice the fruit in half and juice each one. Pour the juice into a large preserving pan (or very large saucepan) and place the pips and any pith into a bowl lined with a square of muslin.
3. Quarter the peel and use a spoon and your fingers to remove any membranes and pieces of flesh remaining. Finely chop these membranes (by hand or in a mini chopper attachment in a food processor) and add to the muslin-lined bowl.
4. Use a sharp knife to thinly slice the peel. This is a time-consuming job, but rushing here will result in a chunky marmalade, so put on some good tunes and settle in! Add the slivers to the large pan.
5. Pour 1.75 litres cold water into the preserving pan so the peel is completely covered. Tie up the muslin bag and add to the pan too (I find
it easiest to tie it around the pan handle). Cover and leave the peel to soften overnight and place two saucers into the freezer.
6. The next day, set the pan over a low heat and allow the mixture to simmer gently for 2 hours – one with the lid on and one with the lid off. When you squeeze a piece of peel between your fingers, it should break easily. The volume of liquid in the pan should have reduced by one-third. Turn off the heat and remove the muslin bag. When cool enough to handle, squeeze the bag firmly over the pan to release the pectin-rich liquid inside.
7. Return the pan to a low heat and stir in the sugar. When it is completely dissolved (this takes a few minutes), turn up the heat to a rolling boil and cook for 5-10 minutes. To test for a set, spoon a teaspoonful of marmalade onto a chilled saucer. Leave it for a moment and then push it with your finger. The top should ripple and it shouldn’t be too syrupy.
8. Allow the mixture to stand for 10 minutes off the heat so it can thicken, then divide between 5 x sterilised 454g jars. Screw on the lids tightly and store in a cool, dark place for up to 3 months.
Typical values per serving:
per 15g serving
This recipe was first published in January 2020.